Tuesday, December 28, 2010

Thick and Chewy Chocolate Chip Cookies

While baking Christmas cookies, I was trying a few different and unique recipes, so I wanted one to be a classic. Chocolate Chip Cookies - you can't go wrong with that! I actually made half of the batch of these Thick and Chewy Chocolate Chip Cookies and half of a batch of Alton Brown's "The Chewy". The Chewy was great before, however, I didn't use bread flour (which I have since picked up) so I wanted to try the recipe again. I did a taste test and I am partial to this new recipe! It's originally from Baking Illustrated.

Adapted from: http://www.annies-eats.com/ (originally from Baker's Illustrated)

2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips


Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

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